Grilled Red Snapper with Spice Rub - Market Kitchen
Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel Allen, (teacher at Darina Allen's world-renowned Ballymaloe Cookery School), TV presenter and foodie, Amanda Lamb, Tom Parker Bowles (author of The Year of Eating Dangerously and food writer for the Mail on Sunday and Tatler), Guardian food critic and award winning author Matthew Fort and award-winning chef and restaurateur Matt Tebbutt (proprietor of The Foxhunter, Abergavenny).
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Charred Citrus Shrimp Ceviche | Chef Eric Recipe
One of my all-time favorite healthy, fresh and vibrant dishes has to be Ceviche. Today we will incorporate the grill in a unique way where we grill some of the citrus vs actually grilling the shrimp. This allows us to incorporate that fired up flavor while maintain the traditional Peruvian citrus cure. (Note: you may choose to sub other seafood for shrimp, this will affect the marination time, but the recipe will stand)
Enjoy and happy grilling!
Chef E
Charred Citrus Shrimp Ceviche
2 Pounds Shrimp, Fresh 21/25 or Smaller (Peeled, deveined, cut into ½ inch pieces)
10-12 Lemons
10-12 Limes
2 Tomatoes (Roma or Garden Fresh, Avoid Seeds)
1 Tablespoon Garlic, Fresh Minced
½ Red onion, Small Dice
1 Jalapeños, Seeded and Diced
2 Teaspoons Sugar
½ Teaspoon Salt, Kosher
2 Avocados, Semi Firm
1 Bunch Cilantro, Roughly Chopped
10-15 Leaves Bibb Lettuce (For Mock Taco Shells)
Method:
1. Stabilize your grill at a direct temperature of 500F.
2. Slice and grill 2 lemons and 2 limes.
3. Place shrimp pieces in a non-reactive bowl, then juice all citrus (both grilled and non-grilled) over the shrimp. Make sure the shrimp are not packed too tightly in the juice and the liquid level is just above the level of the shrimp in the bowl. Transfer the bowl to a refrigerator and allow the citrus to cook the shrimp under refrigeration for 2 to 4 hours, depending on the size of your shrimp (the larger the shrimp pieces, the longer it will take to cook).
4. Once the shrimp is fully cooked, strain the liquid. Add the vegetables, sugar and salt to cooked shrimp pieces. Lastly, with a gentle hand, fold in the avocado and cilantro. Taste to see if you need to adjust the seasoning.
5. Place the Bibb lettuce leaves on a presentation plate and top with an appropriate amount of charred citrus ceviche to make your mock tacos. Enjoy!
#kamadojoe #shrimpceviche #grilledshrimprecipes
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How to Cook Ceviche with Seth Grabel at Pisco in San Diego
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Gordon Ramsay Cooks Mediterranean Sea Bass in Under 10 Minutes | Ramsay in 10
Looking for that simple and easy meal to impress your family, wife, roommate or significant other as you #StayHome this weekend? Well Gordon's got the recipe to do the trick! This video was shot in early 2020 before Gordon quarantined and had his family as his production team
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Yield 1:
8 oz Sea Bass filets-skin on
½ Cup Eggplant/Aubergine, Sliced
1 Shallots, Sliced
1 large Garlic, Sliced
6 Heirloom Cherry Tomatoes
2 Tablespoons White Wine
2 Tablespoons Tomato Puree
3 Tablespoons Vegetable Stock
2 Tablespoons Olives- sliced
4-5 Sundreid Tomatoes
1 Calabrian Chilies, sliced
Salt and Pepper
Olive Oil
1 Sprig Oregano leaves, Smashed
1 Lemon zest and juice
1 cup Israeli Cous Cous (can be made in 10 minutes or use leftover - follow directions on box or bag)
Method:
Warm couscous or cook per instructions.
Start by heating a pan and adding a tablespoon of oil, start with eggplant and let brown and soften. Grate some fresh lemon zest over and season.
Remove eggplant on towel
Add a teaspoon of oil and add sliced shallots and garlic to pan, let soften
Then add sun-dried tomatoes, large diced pieces of chilies. Deglaze with white wine and add vegetable stock and tomato puree and mix. Then add tomatoes, olives and fresh torn oregano leaves. Add a tablespoon of olive oil and lemon zest to finish. Take off heat.
Meanwhile heat separate pan with olive oil, season fish and sear skin side down, flip fish after 4- 5 min.
Add 1 slice worth of lemon juice to couscous
Plate cous cous, top with tomato sauce and fish, garnish with parsley sprig/ lemon wedge
Pan Seared Florida Red Snapper with Cucumber Relish and Spicy Yogurt Sauce
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Chad and Chef Justin cook up a sweet and spicy dish with a fresh recipe for pan seared Red Snapper.
Pan Seared Florida Red Snapper
Ingredients:
4 six ounce snapper fillets
Sea salt and fresh ground black pepper to taste
2 teaspoons olive oil
1/4 cup corn starch
Preparation:
In a large sauté pan, heat the olive oil over medium-high heat.
Lightly coat the skin side of each snapper fillet with corn starch.
Carefully add the coated snapper fillets to the oiled pan. Cook snapper fillets for 2 to 3 minutes on each side until completely cooked throughout.
Remove fillets from pan and serve with cucumber relish and yogurt sauce.
Cucumber Relish
Yield 4 Servings
Ingredients:
2 large Florida cucumbers, diced
2 large Florida tomatoes, seeded and diced
1/4 cup fresh parsley, chopped
2 tablespoons rice wine vinegar
1 tablespoon olive oil
Sea salt and fresh ground black pepper to taste
1 lemon, juiced
Preparation:
In a medium sized bowl, combine all ingredients and mix well.
Season the relish to taste with salt and pepper.
Yogurt Sauce
Yield 4 Servings
Ingredients:
1 cup Greek style yogurt
1 lemon, juiced
1 tablespoon seasoning mix (blackened or seafood spice)
Sea salt and fresh ground black pepper to taste
Preparation:
In a medium sized bowl, combine all ingredients and mix well.
Season the sauce to taste with salt and pepper.
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Butterfly filleting a fresh Mackerel fish. #fish #fishmonger #fishcounter
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Gutting and gilling some fresh Scottish Mackerel and producing some butterfly/block fillets for retail sale.
This cut isn't ment to be the highest yielding fillet, yet is a quick and stylish cut of good yield and presentation. It minimises cutting time/labour on the low value fish that is mackerel, keeping it cost effective and allowing us to keep the price low. We offer boneless double fillets, single fillets and we also sell the whole fish for those who like the extra flavour and more meat content of fish on the bone. The entire fish is always utilized and is used for lobster and crab bait for our local lobsterman, customers also take the trim/bones for stock and fish soup.
#fish #fishmonger #fishcounter #freshfish #supportyourlocalfishmonger #freshseafood #foodporn #fishmongers #cumbria #localproduce #fishlife #seafoodporn #ifitswimsitslims #fishfood #protein #instafish #fishofinstagram